Beurre Rose is a cultured milk butter produced in Luxembourg under the Marque nationale of the Grand Duchy of Luxembourg. It is sometimes consumed as a spread, but most commonly used as an ingredient in a variety of sweet and savory dishes.
History
The designation "
Beurre de Marque Nationale Luxembourgeois" was established in 1932 by specific legislation. In 1970, the legislation was amended to establish a national protected brand name for Luxembourg butter.
It holds a PDO classification in
Europe, which it received in 2000.
[ Beurre Rose Profile, European Commission PDO/PGI Database]
Its name is derived from the “pink” quality label the Luxembourg state has awarded it for its various properties such as its spreadability and its taste.
Production Method
Beurre Rose was previously made in the traditional way, but today it is made using continuous churning methods. The butter is checked 15 times a year chemically and
Organoleptic by sampling. This inspection is carried out in addition to all the usual tests for quality and hygiene that are carried out on all food products.
See also
-
Rucava white butter
-
Beurre d'Isigny
-
Beurre d'Ardenne
